You can buy my own moulds with recipes here:

American Beauty Cake The world of cocktails is extremely diverse and interesting; thousands of flavor combinations were created throughout our history. It’s not a secret to anybody that when adding alcohol to desserts, we reveal and enhance the taste; we can play around with ratios and quantity trying to emphasize special notes, make a focus on something, and bring a…

These beautiful cakes are made by different chefs and amateurs from all over the world! Thank you, guys! I’m so glad you work with my moulds. Tag me #dinarakasko if you make cakes in my moulds and you want me to repost your cake. It’s always such a pleasure to see a beautiful cake that was made with my mould.…

Dinara Kasko Architectural Pastry Chef The 2017 San Miguel Rich List. It is our rich history of exploration that led us to discover people around the world who pursue a different kind of wealth. Together they form the San Miguel Rich List – a unique group of men and women who value experiences over any possession. There can be few…

This project was made for the presentation of new chocolate Ruby. The presentation was held in the center of Shanghai for two days. I needed to develop a unique form that would emphasize the unusual, new, bright, unforgettable taste of Ruby chocolate, and create a recipe where the main flavor element was this pink chocolate. The idea was to create…

Last week the presentation of a new, fourth type of chocolate, Ruby, took place in Shanghai. Barry Callebaut, one of the biggest chocolate producers in the world, invited four pastry chefs from all over the world to present their new product. I was honoured to be one of the first who could try the new chocolate, work with it, to…

Cheesecake with goat cheese and cranberries for Dulcypas N. 451, pastry magazine from Spain. I had wanted to make this dessert for a long time. It wasn’t easy to cope with these chocolate rings. The secret is simple: the decor has to be thin, then the rings won’t break and will perfectly fit together, and of course patience. Ingredients: sponge…

These tarts were made for the new issue of SoGood Magazine. This work is the result of collaboration with José Margulis, an artist from Miami, USA who works with Geometric abstractionism and Kinetic art. He creates different 3D sculptures, visual compositions of colorful plastic sheets. José works with curved shapes, volumetric geometries, transparencies, intense colors filtered through light and plays…

I decided to use new ingredients and get inspired by other arts for the new issue of SoGood Magazine. My vision for these projects was to cooperate with different artists, jump beyond the usual self and make my sweet creations even more visually appealing. It’s a pleasure to share with you the fruits of my new frame of mind. I…

So Good # 18 – Just released! No.1 HAUTE PATISSERIE magazine in the world! Exactly one year ago there was a very significant event in my life, the event that changed me, gave me new opportunities, acquaintances, opened up a whole world of possibilities. It was a publication in one of the most popular patisserie magazines. Today I hasten to…

A new mould 3*3*3 spheres from the series Geometric desserts and the raspberry cake inside. You can order the silicone mould at www.dinarakasko.com/shop/ The shape looks very cool, and you want to bite off one of the balls. 😊 Suitable for glazing and covering with chocolate spray, but I’d advise you to dip the cake in the glaze, as shown…

Some photos from my class in Sweet Obsession, Bangkok, Thailand Bangkok class turned out to be both exciting and challenging experience. High temperature and excruciating humidity covered my fresh-out-of-mold cakes with snowflakes within 10-15 seconds. It was nearly impossible to airbrush the cake after about a minute. Uncontrollable heat thawed every piece during the first final presentation, so I dramatically…

My new cake Heart ❤️ in this wonderful day! Happy Valentine’s Day😘 The mould is already available at my website. Also there will be smaller hearts for individual cakes soon. I fell in love with this shape. Sharp edges, sophisticated style, all that I like. Composition: light sponge cake with candied grapefruit, mousse-meringue with grapefruit, grapefruit slices in syrup and…

A year ago I made a few cakes with my silicone moulds for the article in Spanish SoGood pastry magazine. This cake was among them. You can imagine my surprise when they decided to put it on the cover! Also I showed it to Italian company SilikoMart and they wanted to put this mould into mass production. They called the…

Just came back from Sirha 2017 it was the biggest culinary event from 21st to 25th January 2017 in Lyon, France. The world event for hospitality, catering, food service and gastronomy. The exhibition was devoted to food and everything connected with it. More than 3000 exhibitors and 200 000 visitors from all over the world! There were all the most…